RECIPE
Equipment
- Food Processor
Ingredients
- 200 g dried chickpeas (400g after soaking)
- 1/2 medium onion
- 2 cloves of garlic
- 1/2 bunch fresh parsley, coriander, mint, or combination (15g)
- 1 tsp table salt (double if using kosher salt)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp baking soda
- 1/4 tsp baking powder (optional – if not using, replace with another 1/4 tsp of baking soda)
- oil for frying (quantity based on pan size – at least half of the falafels should be submerged)
Instructions
- Place the dried chickpeas in a large bowl and cover with triple the amount of water. Leave them to soak overnight (8-12 hours).
- Drain and rinse the soaked chickpeas thoroughly.
- In a food processor, combine the chickpeas, onion, garlic, herbs, salt, ground coriander, ground cumin, baking soda, and the baking powder if using. Process for around 2 minutes, scarping the sides of the mixer 4-5 times. Keep mixing until the mixture gets very fine.
- Let the mixture rest for 10 minutes. Meanwhile, heat oil over medium-high heat until it reaches 160C. You need enough oil to cover the falafels at least halfway.
- If you don't have a falafel or ice cream scoop, you can either use your hands or two regular spoons. With wet hands, take small portions of the mixture and shape them into slightly large ping pong sized balls. If you're using spoons, fill one spoon with the falafel mixture then press down with the other spoon (it's okay if it's not spherical).
- It's really important that the balls are compact, otherwise they will fall apart while frying.
- Start carefully placing the falafel balls into the hot oil, making sure not to overcrowd the pan. Fry in batches, otherwise the oil's temperature will drastically drop.
- Fry the falafel for 2 minutes on each side. Adjust the heat based on this timing.
- Using a slotted spoon, remove the falafel from the oil and place them on a paper towel-lined plate or fine mesh strainer to drain any excess oil.
- Serve with bread, tomatoes, parsley, mint, pickles, tahini sauce.
Notes
- Feel free to add other spices, such as cayenne pepper or turmeric.
- Feel free to use a mix of chickpeas and fava beans instead of plain chickpeas.
- The falafel mixture can be frozen for up to three to six months.
- If your falafels fall apart while frying, it might be because the mixture wasn’t processed enough, or because the balls aren’t compact enough.
RECIPE
DEVELOPMENT
While developing this recipe, seven questions were asked:
- Chickpeas or Fava Beans?
- How long do I soak my beans for?
- What herbs do I use?
- What spices do I use?
- How do Baking Powder and Baking Soda impact the final result?
- How long do I process the mixture?
- At what temperature do I fry at, and for how long?
The Variables
Chickpeas & Fava Beans (Flavor and Texture)
While 100% chickpeas produced good texture and taste, a 50/50 blend of chickpeas and fava beans was also satisfactory. However, I found that I preferred the chickpea-dominant flavor. A 70/30 chickpea to fava bean ratio might be worth exploring, but personally, I don’t find the extra effort of soaking two types of beans necessary.
Soaking (Texture)
Soaking chickpeas for 8 to 12 hours is crucial. After soaking, it’s important to drain and rinse the chickpeas. Contrary to some beliefs, a little moisture isn’t detrimental – in fact, you might even need to add water if your mixture is too dry.
Herbs (Flavor)
While parsley is traditional, any fresh herb can be used – or even none at all. Some excellent falafels don’t use herbs at all. Feel free to experiment with different herb combinations to suit your taste.
Spices (Flavor)
Traditional falafel spices include coriander, cumin, and black pepper. Adding cayenne can provide a nice kick if you enjoy some heat.
Baking Powder & Baking Soda (Texture)
These leavening agents significantly impact texture. Baking powder creates extremely soft and airy falafels, while baking soda (used in slightly larger quantities) results in falafels that hold their shape better. The choice depends on your texture preference.
Mixing (Texture)
Contrary to some recipes, you don’t need to mix ingredients separately – everything can go into the mixer at once. Process the mixture thoroughly; more mixing generally leads to better results. If your mixer is small, make two batches and combine them after mixing. Allow the mixture to rest for 10 minutes after mixing to improve cohesion.
Frying (Texture and Flavor)
Maintaining a consistent oil temperature of 160°C is crucial for achieving the perfect crispy exterior. Use a compact scoop or measure to form the falafels, as loose balls may fall apart during frying. Fry for about 2 minutes per side, adjusting heat as necessary to maintain proper browning.
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